One of the delicious dishes for the Tet holiday that adds flavor to the family meal is pickled pig ears in fish sauce. Today, let’s join TasteVN in the kitchen and immediately make 3 ways to prepare pig ears soaked in fish sauce that are sure to be loved by your whole family!
1. Pig ears rolled in fish sauce
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Pig ears rolled in fish sauce For 4 people
Pig ears 2 pieces (about 1kg) Ginger 1 piece Lemongrass 2 stalks Lemon 1 fruit Chili 5 fruits Shallots 5 bulbs Garlic 1 bulb Vinegar 150 ml Fish sauce 700 ml Sugar/ salt/ pepper grains A little
-800x450.jpg "3 Ways to Make Crunchy and Chewy Pickled Pork Ears in Fish Sauce, Perfect for Tết 3")
How to Prepare Pickled Pig Ears
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Prepare the Pig Ears
To remove dirt and odor, after purchasing, scrape off the hair from the pig ears, then rub them with 1 tablespoon of salt and rinse with water.
Next, blanch the pig ears in boiling water for about 5 minutes, then rinse thoroughly with water and let them drain.
After cleaning, tightly roll the pig ears and use string to wrap them evenly, tying them securely.
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Prepare other ingredients
Lemongrass is cleaned and smashed, cut into pieces about 2 finger lengths long.
Shallots and garlic are peeled and cleaned, then drained. Chili peppers are de-stemmed, cleaned, and cut into small pieces.
Ginger is peeled, cleaned, and sliced thinly to taste.
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Boil pig ears
Place a pot on the stove, add 2 liters of water and bring to a boil, then add the prepared ginger, lemongrass, and shallots, followed by the pig ears and 1 teaspoon of salt. Adjust the heat to low and boil for 45 minutes for the pig ears to cook.
When you see the pig ears firm up and turn a creamy white color, take them out and place them in a bowl of ice water with the juice of 1 lemon added. Soak for 10 minutes.
Tip: To make the pig ears crispy and more delicious, remember to soak them in a bowl of ice water with the juice of 1 lemon after boiling.
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Cooking fish sauce
Place a pot on the stove over medium heat, add 300ml of clean water, 600ml of fish sauce, and 700g of sugar, then bring to a boil to dissolve the sugar.
When the fish sauce starts to boil and bubble, add 150ml of vinegar and cook for another 2 – 3 minutes, seasoning to taste, then turn off the heat.
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Pack into jars and soak the pork ears
After the fish sauce has completely cooled, prepare a clean glass jar that is taller than the length of the pork ears.
Next, place 2 pork ears into the jar, then add garlic, 2 tablespoons of whole pepper, and chili into the jar, and then pour in the fish sauce to fully submerge the pork ears.
Tightly seal the lid and let it soak for 2 – 3 days before eating.
After 2 – 3 days of soaking, take the pork ear rolls out, cut the strings, slice them thinly, and enjoy.
Tip:- Blanch the glass jar with boiling water several times and then dry it to ensure it is clean and free of impurities.
- Make sure the fish sauce is completely cool before soaking the pork ears; if the fish sauce is still warm or hot when poured into the jar, it can easily spoil.
- If there is leftover fish sauce after soaking the pork ears, remember to keep it and store it in the refrigerator. Because after soaking, the amount of fish sauce will decrease, you can use the leftover fish sauce to refill the jar to keep it full.
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Final product
Crispy and chewy pig’s ears, rich in fish sauce flavor, fragrant with garlic, lemongrass, and pepper.
Enjoy the fish sauce-soaked pig’s ears with hot rice or wrap it with fresh vegetables accompanied by a bit of pickled bulb, pickled shallots for a perfect combination that will leave you wanting more after finishing.
2. Shredded pig’s ears soaked in fish sauce
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Pickled Pork Ears Serves 6
Pork ears 2 pieces Fish sauce 300 ml Red chili 2 units Peppercorn 1 teaspoon Lemongrass 3 stalks Garlic 4 cloves Shallots 3 bulbs Vinegar 600 ml (200ml for pre-processing pork ears/ 400ml for cooking fish sauce) Lemon 1 piece Sugar 200 gr Salt a little
How to Make Pickled Pork Ears
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Pre-process the pork ears
Clean the pork ears, rub with lemon and salt to remove any odor, then rinse thoroughly with water. Next, soak the pork ears in vinegar for about 5 – 7 minutes, then rinse with water 2 – 3 times.
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Prepare other ingredients
Peel the garlic and slice it thinly.
Peel the outer layer of the lemongrass, cut off the dark green stem, take the white part and crush it.
Peel the shallots, wash them clean, and slice them thinly.
Wash the chili and leave it whole.
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Boil and slice the pork ear
Bring another pot of boiling water, add the pork ear and boil for about 20 – 25 minutes, then remove it and soak in ice water for about 10 minutes to make it whiter and crunchier.
Next, remove the pork ear to drain and slice it into thin strips for easy eating.
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Cook the fish sauce
Add about 400ml of cold water, 300ml of fish sauce, 200g of sugar, and 400ml of vinegar into a pot and stir well to dissolve the ingredients, then place it on the stove and cook over medium-high heat until the fish sauce mixture boils with large bubbles.
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Pickled Pig Ears
You wash the glass or plastic jar clean and let it dry, then add the pig ears along with shallots, garlic, chili, lemongrass, and whole peppercorns, and mix well. When the fish sauce and sugar mixture cools down, pour it into the jar until it covers the pig ears.
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Final Product
You soak the pig ears for about 2 – 3 days before they are ready to eat, the pig ears have a salty-sweet flavor with an irresistible crunchy texture.
You can eat it with fresh vegetables or wrap it in rice paper or serve it with rice.
3. Pickled Pig Ears (recipe shared by users)
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Preparation
1 hour 15 minutes
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Difficulty
Easy
Ingredients for Pickled Pig Ears (recipe shared by users) Serves 2
Pig ears 1 piece Ginger 1 bulb Lemongrass 2 stalks Shallots 4 bulbs Onion 1/2 bulb Garlic 5 cloves Chili 3 fruits Fish sauce 250 ml Water 400 ml Sugar 200 gr Salt/ peppercorns a little
Raw Ingredients
-800x450-2.jpg "3 Ways to Make Crunchy and Chewy Pickled Pork Ears in Fish Sauce, Perfect for Tết 34")
How to Make Pickled Pig Ears (recipe shared by a user)
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Prepare the Ingredients
After buying the pig ears, you scrape off the hair and wash them with diluted salt water until clean, then take them out and let them drain.
Peel the garlic, shallots, and onion, wash them clean, and slice them thinly. Rinse the chili with water and let it drain.
Peel the ginger, remove the outer layer of the lemongrass, and rinse the mixture briefly with water before crushing it.
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Boiled pig ears
Put a pot of water on the pot over the stove, add the cleaned pig ears along with the prepared onion, 1 spoon of salt, 2 stalks of lemongrass, and a little crushed ginger.
Boil the pig ears for about 25 – 35 minutes over medium-high heat until cooked, then remove the pig ears and soak them in cold ice water for about 10 minutes.
After 10 minutes, take the pig ears out to drain and then use a knife to cut the pig ears into thin slices.
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Make fish sauce
You put another pot on the stove and add 250ml of fish sauce, 200g of sugar, 400ml of filtered water, and then heat over medium heat.
Boil the fish sauce mixture until the sugar completely dissolves and the fish sauce boils, then boil for another 2 minutes before turning off the heat and letting the fish sauce cool completely.
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Making pig ears soaked in fish sauce
You put a layer of cut pig ears into a jar, followed by shallots, garlic, chili, and whole pepper, and repeat with another layer of pig ears and the above ingredients until finished.
Next, you slowly pour the cooled fish sauce into the jar, seal the lid tightly, and soak the pig ears for about 2 days before consuming.
Finally, you just need to place the jar of pig ears soaked in fish sauce into the refrigerator and keep it in the cool compartment for later use.
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Final Product
The finished pig ears soaked in fish sauce are crunchy, bouncy, and absorb the rich flavors combined with the aroma of garlic mingled with the spicy taste of chili, making it incredibly appealing.
This dish is fantastic when eaten with bánh tét or bánh chưng during Tet. It’s truly wonderful. Let’s get cooking and try it out!
How to Choose Fresh and Delicious Pig Ears
- When buying pig ears, you need to observe carefully and choose those that have a bright color, rosy hue, without any dark spots, dullness, or unusual colors.
- Good pig ears usually have high elasticity. When pressed, they should feel firm, the surface of the ears should bounce back, and they should feel very solid when held.
- If the pig ears have any sour, rotten smells, or any strange odors, then they have been kept for too long or treated with chemicals and should not be purchased.
Tips for cleaning pig ears, no odor
- Method 1: Use a mixture of vinegar and salt or substitute vinegar with lemon juice, rub the entire pig ear thoroughly. Then soak the pig ear in a bowl of lemon juice or diluted vinegar for about 10 minutes, rinse with clean water, and let it drain.
- Method 2: Use powder to coat the pig ear and rub it evenly until it foams, then scrape off the foam. Continue to rub with powder a few more times until the pig ear is clean and odorless, then rinse with water, let it drain, and wait for cooking.
- Method 3: Soak the pig ear in alum solution for about 5 – 10 minutes, then take it out and scrape off the hair. Then soak it in diluted saltwater, scrape it again, and rinse with clean water.
- Method 4: Squeeze starfruit juice over the pig ear, rub it thoroughly, and then scrape off the dirt on the outside of the pig ear. Rub with a little salt and rinse with water to completely clean the pig ear.
- Method 5: Soak the pig ear in a mixture of rice water or pickled vegetables for about 5 – 10 minutes, take it out and scrape it clean with a knife. Then use lemon to rub the entire pig ear and scrape it once more, and it’s done!
How to preserve pig ears in fish sauce for a long time
- The glass or plastic jar containing pig ears must always be clean and tightly sealed. You should blanch it in boiling water and wipe it dry before soaking the pig ears.
- Store the jar of soaked pig ears in a cool, dry place, away from direct sunlight. Limit storage in the refrigerator as the pig ears may spoil during the process of taking them out to eat and then putting them back in the fridge.
- If well preserved, pig ears can last for about 1 – 2 months.
Hope that with the 3 how to make pig ears soaked in fish sauce that TasteVN just shared will help you have delicious, crispy pig ears to enjoy during Tet days! Wish you success.
